Spicy Breakfast Lentils with Mushroom and Vegan Chorizo
Posted on August 2, 2013 by The Gourmet Vegan - No Comments
Spicy Breakfast Lentils with Mushroom and Vegan Chorizo
This is the most perfect kick-start breakfast to get you going in the mornings. A kick of chilli and wonderful spices will have your taste buds tingling and your body feeling ready for the day ahead. This really is a sensational dish and not just for breakfast, but perfect at any time of the day. Serve with hot buttered toast or with a grain of your choice.
 45 Minutes |
 Serves 2 |
 ? kcal per serving |
INGREDIENTS
1 tablespoon vegetable oil
1 small red onion, finely chopped
2 cloves garlic, minced
350 g ( 12 oz ) mushrooms, chopped
1 x 150 g packet vegan chorizo, I use and recommend VBites (LINK HERE)
1 x 400 g ( 14 oz ) tin chopped tomatoes
200 ml ( 7 fl oz ) water
1 red chilli, chopped (optional, or use less)
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
1 teaspoon agave nectar
1 teaspoon sea salt
1 x 400 g ( 14 oz ) tin lentils, drained
Handful fresh coriander, chopped
Handful fresh mint, chopped
METHOD
Heat the oil in a pan, and fry the onions and garlic with a pinch of salt, and cook over a medium heat for 4-5 minutes until the onions have softened and started to caramelise.
Add the mushrooms and chorizo and continue to cook for a further 2-3 minutes.
Now add the tomatoes and water, along with the chilli, paprika, salt, pepper and agave nectar and bring to a simmer. Cover and cook for 25 minutes until the tomatoes have broken down.
Now add the lentils and cook, uncovered, for a further 10 minutes allowing for the sauce to thicken. Add the herbs and stir well.
Serve with toast for breakfast or with a grain of your choice for a more substantial lunch dish.
RECIPE NOTES
This will keep for 2-3 days if kept in a sealed container in the refrigerator. If you want a quick breakfast, you will just need to heat up a portion in the microwave or on the hob.
RECIPE TIPS
If you cannot find vegan chorizo, then substitute with some chopped vegan sausages, such as spicy Tofurkey sausages, which work equally well in this dish.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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Tandoori Seitan Dhansak
Posted on April 12, 2013 by The Gourmet Vegan - No Comments
This dahl based curry is an absolute winner. The blend of spices when combined with the flavours of my Tandoori Seitan give this curry an absolutely delicious taste. Amazing textures. This is a recipe you will be cooking again and again.
Aubergine (Eggplant), Lentil and Mushroom Stuffed Peppers
Posted on February 12, 2013 by The Gourmet Vegan - No Comments
Aubergine (Eggplant), Lentil and Mushroom Stuffed Peppers
This is a very quick and simple dish to prepare and once in the oven can look after itself. Simple ingredients but wonderful flavours and textures. This is one of my favourites and I am sure it will become one of yours too.
| 1 Hr 20 Minutes |
Serves 4 |
165 kcal per serving |
INGREDIENTS
4 medium bell peppers
1 tablespoon olive oil
1 small red onion, finely chopped
2 cloves garlic, minced
1 medium aubergine (eggplant) , diced
150g mushrooms, chopped
1 medium tomato, finely chopped
40g dried red lentils
2 tablespoons bulgur wheat
1/4 teaspoon turmeric
500ml vegetable stock
METHOD
Start by preparing the peppers
1 Cut off the tops but do not discard, and remove the seeds from the inside. Put these aside for stuffing later.
2 In a large pan, over a medium heat, heat the oil and fry the onions and garlic until the onions have softened.
3 Add the diced aubergine, mushrooms and tomato and continue to fry for a few more minutes to cook through.
4 Mix in the lentils and bulgur wheat, add the turmeric and 400ml of the stock.
5 Bring to the boil, cover and simmer on a low heat for around 20 minutes until most of the liquid has gone and the lentils are softened.
6 Continue to cook uncovered until the mixture is nearly dry.
7 Stuff the peppers equally with the mixture, place the pepper tops over the peppers and place them in a casserole dish with a fitting lid.
8 Pour in the rest of the stock, put on the lid and cook in the oven at 200 degrees Celsius for 30 minutes.
9 Remove the lid and place back in the oven for a further 10 minutes before serving.
10 Pour over any remaining juices when you serve.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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